Artichoke Quesadillas

• 1 large garlic clove, peeled
• 2 (6 ounce) jars marinated artichoke hearts, drained and liquid reserved
• 6 large basil leaves, cut in chiffonade (finely cut strips or ribbons)
• 6 flour tortillas (8- to 10-inches in diameter)
• 2 cups monterey jack cheese, grated
• 1 poblano chile, roasted, peeled and cut into thin strips

1. With a food processor running, add the garlic clove through the feed tube until it is finely chopped.
2. Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled).
3. Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread.
4. Arrange a few strips of chili over the cheese.
5. Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.
6. Heat a large non-stick skillet over medium-high heat.
7. Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.
8. Remove from skillet and cut into 4 to 6 wedges.
9. Repeat with remaining quesadillas.

garlic, hearts, basil, flour tortillas, cheese, poblano chile

Taken from www.food.com/recipe/artichoke-quesadillas-158430 (may not work)